Do you like pickles? A few recipes for pickles and appetizers

Pickles are a very popular appetizer. There are many pickle recipes such as turnips, carrots, chili, olives, lemons, cucumbers, onions and other types that are loved by many. Pickling is a form of fermentation and eating it helps your body break down hard-to-digest cellulose in foods. Thus, eating pickles increases the beneficial bacteria in the gut, which contributes to the health of the intestines and the digestive system as a whole.

Pickles also provide your body with antioxidants, boost insulin sensitivity for people with insulin resistance, protect the liver, regulate blood sugar, and relieve stomach ulcers. However, we do not recommend those suffering from high pressure to eat pickles in order to increase the percentage of salts in them. Overeating pickles also weakens the bones.

Between the lines of this article are some quick and unconventional recipes that we recommend you try. We advise you to fill the jar well to reduce the air and prevent rotting, especially that after permeation, the vegetables shrink from their normal size.

1- Pickled cauliflower

Ingredients:

"The quantity can be doubled as desired"

One hot pepper

Half a beet "possible only a quarter if we want to get a light pink color"

1/2 cup of natural vinegar "or the equivalent of 3 tablespoons per liter of water"

1 1/2 tbsp coarse salt

1 spoon of sugar

Two cloves of garlic "cut into 4 pieces lengthwise to give flavor"

One small to medium white cauliflower

liters of water

Cooking:

We prepare the brine by mixing water, salt, vinegar and sugar. We cover the cauliflower with separate roses and divide the roses into halves or four if the roses are large in size. Cut the chili peppers in half longitudinally, and alternately place the cauliflower roses with garlic, chili peppers and beets inside a sterile deep jar with a tight lid. After filling the jar to the end, pour the pickling solution and seal it and leave it for 7 to 10 days, we check it after 7 days to make sure if it is fully cooked or needs more time.

2- Quick pickled onions

Ingredients:

1 large red onion

1 small cup apple cider vinegar

1 cup water

tablespoon sugar

1 1/2 teaspoons coarse salt

teaspoon black pepper

2 cloves of garlic

Bay leaf

Green chili or turkey pepper

Note: The amount can be doubled as desired and can be satisfied with salt and dispense with black pepper and laurel and can replace laurel with a stick of green coriander.

Cooking:

Cut the onion thin julienne slices or rings as well as hot pepper and we rub them with salt and then put them in a jar with a very tight and sterile lid and then add the pickling solution consisting of a mixture of water, vinegar, pepper, sugar, pepper and laurel. Add the solution and seal. We keep it in the refrigerator and it is ready to eat from the next day directly.

3- Pickled lemon with saffron and nigella sativa

Ingredients:

"The quantity can be doubled as desired"

1 kilo of yellow lemon

1 carrot, grated

1 – 2 tablespoons saffron

1 spoon Nigella sativa

1 spoon of chili harissa "can be dispensed"

A glass of lemon juice "We keep the peel"

a liter of boiling water

4-5 chili peppers "split from the middle longitudinally"

1 spoon coarse salt

Olive

Cooking:

Put the lemon in lukewarm water on the fire after making a simple incision crosswise or a slit crosswise in the form of + "until the first third of the lemon". After boiling water, leave for one minute and then remove from the heat, "avoid leaving it for longer because it loses its cohesive texture." Immediately drain from hot water and wash it with lukewarm water. We prepare the filling by mixing salt with saffron, nigella and lemon filling, but it is preferable not to overdo the filling. We prepare the pickling solution from lemon juice, boiling water, the rest of the salt, saffron mixture and nigella. We begin to stack the lemon in sterilized jars and have a tight lid. Stack a layer of grated carrots, then a layer of stuffed lemon, "preferably stacked so that the filling hole is from the top," chili pepper and a light sprinkle of chili harissa. During spraying preferably fill the voids with pieces of lemon peel that we have squeezed. At the end, after the jar is full, add the pickling solution and leave a very small part to add the olive oil. Shake the jar sealed to ensure that the ingredients are homogeneous. Leave it out of the refrigerator and cook within days "about a week or less", but take into account putting it in the refrigerator after opening it so as not to spoil "preferably use a clean and dry spoon at the time of use".

4- Healthy pickle "pickled cabbage or cabbage leaves"

Ingredients:

1 white or purple "syphilis" cabbage

grated carrot

3 spoons of salt

4:5 cloves garlic

Cooking:

We will not add vinegar or water and we will rely on the water in the cabbage leaves itself to retain the full nutritional value.

Cut the cabbage into thin slices after we remove the veins, add salt and scrub the paper with salt for at least 5 minutes until the paper begins to come out of its water in the dish. We cover it and leave it from one to two hours until its water comes down in an acceptable proportion. Then add the grated carrots and garlic cloves after cutting them in half longitudinally. We start by filling the jar with cabbage and carrot paper and press well all the time to make sure that the water is on the surface of the cabbage and also make sure that no gaps are left between the cabbage leaves so that we protect it from rotting. Cover the jar with parchment paper first and then put the tight lid and keep it in the refrigerator for 4 days and up to a week until fully cooked.